My Dundee cake is a lower calorie, lower fat version of the traditional Scottish fruit cake made with mixed fruit and a delicate light spice taste to tantalise the taste buds.
Line a round 20cm round cake tin with greaseproof paper
Sift the flour (if lumpy), sugar, baking powder and spice powder into a large mixing bowl.
Add the butter and gradually fold in the beaten eggs to form a wet but smooth consistency
Add in the fruit and cherries and combine into the cake batter.
Pour the cake batter into the prepared cake tin and place in the oven to bake for 50 minutes to one hour.
Once the cake has risen and surface has browned, check the inside is cooked by inserting a wooden skewer into the centre of the cake, which should come out clean.
Once cooked, place the cake tin on a wire rack to cool, then remove from the cake tin and cut into 12 equal wedges.